Course Reference No.: TGS-2022017167
Course Unit Code: FSS-BIN-4143-1.1
This 3-day module takes you through the process of identifying the different types of F&B concepts and their intrinsic operational characteristics via the development of comprehensive matrix charts. It explores the process of analysing and understanding the reasons for the success of various restaurant concepts with specific target markets. After the selection and development of a particular F&B concept, you will learn how to engineer sales-maximising menus and select profitable outlet locations that fits your concept like a glove.
Learners must:
Up to 70% of course fees w.e.f. 1 Jan 2022
SCs & PRs aged ≥ 40 years old
Up to 50% of course fees w.e.f. 1 Jan 2022
Singapore Citizens (SCs) and Permanent Residents (PRs) ≥ 21 years old
SCs & PRs aged ≥ 40 Years
All SCs & PRs.
All terms and conditions apply and funding is subjected to SSG's final approval.
Do note that the training grants disbursement criteria for Company-Sponsored learners are;
All SCs & PRs
23 Hours
S$750.00
full-time
SkillsFuture Enhanced Training Support for SMEs
SkillsFuture Mid-career Enhanced Subsidy
SkillsFuture Mid-career Enhanced Subsidy (NON-SME)
SkillsFuture Funding (Baseline)
SkillsFuture Funding (Baseline) (NON-SME)
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